corn beef hash - My way

One can corn beef

 (the kind that opens with a key)                                

6-med potatoes

1 or 2 cans of whole tomatoes

One med onion-chopped

Salt and pepper to taste

2 or 3 tablespoons of oil, cooking grease

Peel and cube potatoes and place in appropriate boiler (POT)

 cut potatoes the size for potatoes salad

Bring to boil, (SALT WATER) cook for about 8-10 minutes turn off heat when just fork tender

Mean while, tater are boiling , open cornbeef,   along with cooking fat,( of choice)

Put in large Dutch cast iron or heavy duty skillet along with onions on med low to low heat

Cook until onion are translucent, 

Open cans of tomatoes pour in a deep bowl and squish well with clean hands along with the juices

 then pour the tomatoes in the corn beef mixture and continue to heat,

When heated thoroughly , dip potatoes out with a slotted spoon into the corn beef mixture ,

Continue to heat add POTATOE WATER TO THE THICKNESS  YOU LIKE

Serve over rice or grits for the filler